This cookie is inspired by a classic dessert like no other, Black Forest Cake. The cookies take the best parts of the cake and present it to you in a more portable form. Dark chocolate and cherries take center stage in both desserts.

As I was walking through my neighborhood market, I spotted the display of dark cherries. From that point on the rest is history.

Cherries are such a wonderful fruit for baking. Utilizing fresh, dark cherries in this recipe gives the cookie an unexpected yet delightful surprise. It’s very important to lightly roast the cherries, once they are pitted and halved. The roasting heightens the cherry flavor, but it has a very important second function. It reduces the amount of juices being incorporated into the dough. This little trick works with a variety of fruits for baking. This works especially well with apple pie. No more soupy pie, people!

I used two of my favorite little kitchen gadgets for this recipe. The OXO cherry pitter is number one. There is something strangely satisfying about pitting the cherries with this tool. I may just be a little off, but it is rather enjoyable. The second is the OXO Cherry Tomato Slicer. They showcase it for cutting tomatoes, but its so much more than a one trick pony.  I use it every time I bake with berries, cherries, and anything else I can fit into the device. It saves a ton of time and hassle.

The final product is part cake, cookie, and brownie. I added white chocolate chips in with the milk chocolate to create the same imagery as the whipped cream that usually garnishes the cake. These rich cookies are an indulgent treat that are sure to delight all those you love.

Black Forest Cookies

1 Cup All-Purpose Flour
2 TBSP Cocoa Powder
1 TSP Baking Powder
1/2 TSP Salt
1/4 TSP Espresso Powder
8 OZ Semisweet Chocolate
1/2 Cup Butter, cut in small pieces
1/2 Cup Granulated Sugar
1/4 Cup Dark Brown Sugar
1 TSP Vanilla Paste
2 Eggs
6 Oz Milk Chocolate Chips
6 Oz White Chocolate Chips
1 Cup Fresh Cherries, pitted and halved

Procedure:

Preheat the oven to 325 F

Place the halved cherries on a sheet pan, cut side up. Roast the cherries for 15 minutes. Remove from oven and set aside to cool.

Place the semisweet chocolate in a microwave safe bowl, place the butter in the bowl and give a light stir. Microwave in thirty second intervals, stir in between. Only melt the chocolate until you can fully combine the butter and the chocolate is super smooth.

In the bowl of an electric mixer fitted with the flat beater, whip the eggs, sugars, and vanilla until it doubles in size.
Reduce the speed on the mixer and incorporate the melted chocolate until it is fully combined.
In a separate bowl combine the dry ingredients. Add the flour mixture, reserving 1/4 cup, to the chocolate mixture. Combine completely.

Toss the cooled cherries with the reserved flour mixture.
Fold the cherries and chocolates into the dough.
Refrigerate the cookie dough for 30 minutes.
Once chilled, use a medium cookie scoop heated in a warm cup of water to portion out the dough onto sheet pans.

Bake the cookies for 15 minutes, or until the cookie browns lightly around the edges and looks dry across the surface.
Place done cookies on cooling rack.

Black Forest Cookies Cards